Preparation

• In a 3-quart saucepan, bring the rice, milk, coconut milk, 1/3 cup of the sugar, and the salt to a boil, then immediately lower the heat to maintain a simmer. Continue to simmer, stirring occasionally, until the pudding has thickened enough that the spoon leaves a trail in the bottom of the pan, about 20 minutes.
• Meanwhile, in a 10-inch skillet, combine the mangos with 1/4 cup water, the remaining 2 Tbs. sugar, and the cardamom. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes. Using a potato masher, lightly crush the mangos into a thick, chunky sauce.
• Remove the rice pudding from the heat, and stir in the vanilla. Swirl in the mango sauce and serve warm or cold.